Jon has been encouraging me to make a cinnamon ice cream from the moment I brought home my ice cream maker. I finally decided it was time to indulge my guy. I conveniently had some leftover pumpkin and this got me to thinking a VeganCinnamon Pumpkin Ice Cream could be a nice combination. Perfect for Fall and perfect for Jon.

One goal I had for this ice cream was to make it nice and creamy. After doing a bit of research and experimentation I’ve discovered a few things.

First, using a fuller fat milk provides a creamier base. So for this recipe I’m using regular canned coconut milk, not the lite stuff.

Second, adding a little bit of cornstarch will help thicken the ice cream base, making it creamier.

Reduce the heat to low and slowly whisk in the cornstarch mixture. Continue to simmer for about 3 to 5 minutes, stirring frequently. Remove from heat and chill the mixture completely.

Once chilled, whisk in the Grand Marnier.

Pour liquid into your ice cream machine bowl, and churn for about 30 minutes, or according to manufacturer’s instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

note about Grand Marnier: Alcohol is something of a debate among celiac’s. Most authorities say that drinking distilled alcoholic beverages are safe for people with celiac disease, because distillation is said to remove all gluten protein from the alcohol, rendering it gluten-free. As always, I would use your personal discernment. I have no problem with Grand Marnier but only you know if your body will tolerate this alcohol. Please use your best judgement. Here is a link for more information: http://celiacdisease.about.com/od/copingwiththediet/a/AlcoholicDrinks.htm

Made a lovely batch of this ice cream for Thanksgiving dinner along with a chocolate pumpkin cake: http://www.tasteofhome.com/Recipes/Chocolate-Chip-Pumpkin-Cake. Both were a pleasant success. I don't have an ice cream maker, so we opted for the two bowls with ice and cold water in between trick. We used brandy as the liquor and it was quite nice. And as I am off sugars at the moment, we used xyletol in place of the agave sugar and maple syrup and it was still amazing. Thank you for sharing this recipe!

Hi Roberta! I have not experimented with liquid flavoring in this way. Usually I only use small amounts of this type of flavoring (due to the intense flavor they contain) and I would, most likely, not use enough to create the results I'd be looking for. The ice cream does not need the alcohol to be delicious. Its just a nice option for creating a smoother consistency. Thanks for asking!